Best Ever Sweet Potato Pie with Marshmallow Topping

This recipe is the result of years of trying many variations on this classic Thanksgiving dish; the recipe is now a family favourite - even with a certain contingent of fussy under-10 diners at our table!

Here in Canada, we celebrate Thanksgiving in October. Unfortunately I forgot to snap a photo of this gorgeous-looking side before it was gobbled up this year, but I certainly will add one at Christmas when I make it again. People are sometimes confused by sweet potatoes as this vegetable can also be known as a yam, it is the orange-fleshed variety that is used in this recipe. I used organic but that is up to you...

This year, I served the dish in a large deep-dish ceramic pie plate, and with the marshmallow topping turned golden in the oven, it truly is a specatacular addition to any Holiday Feast!

3 lb (about 3 large) sweet potato

1/4 cup brown sugar

1/4 cup butter

1/2 tsp cinnamon

1/4 tsp Chinese ground ginger

3 tbsp dark molasses

generous sprinkling of sea salt and white pepper

Approx. 2 cups minature jet-puffed marshmallows

Instructions:

Preheat the oven to 350º. Ensure the sweet potatos are clean. Prick each potato several times with a fork, then put them onto a cookie sheet and bake for one hour.

When the potatoes are cool enough to handle, cut each in half. The flesh of well-cooked sweet potatoes will easily separate from the skins. Put the flesh in a large bowl and add remaining ingredients. Using a hand mixer, blend ingredients until smooth. Smooth mixture into an oven-proof deep dish or pie plate, and top with a layer of marshmallows. Bake at 350 until marshmallow are puffed and golden.

Enjoy!